{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T15:50:29Z","timestamp":1743090629040,"version":"3.40.3"},"publisher-location":"Cham","reference-count":26,"publisher":"Springer International Publishing","isbn-type":[{"type":"print","value":"9783030519803"},{"type":"electronic","value":"9783030519810"}],"license":[{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"},{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2020]]},"DOI":"10.1007\/978-3-030-51981-0_47","type":"book-chapter","created":{"date-parts":[[2020,6,30]],"date-time":"2020-06-30T08:02:54Z","timestamp":1593504174000},"page":"369-375","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of HACCP as a Quality Tool in a Hybrid Agribusiness System: A Case Study in Piura, Peru"],"prefix":"10.1007","author":[{"given":"Pedro","family":"Infantes","sequence":"first","affiliation":[]},{"given":"Leonardo","family":"Torres","sequence":"additional","affiliation":[]},{"given":"Edgar","family":"Ramos","sequence":"additional","affiliation":[]},{"given":"Fernando","family":"Sotelo","sequence":"additional","affiliation":[]},{"given":"Steven","family":"Dien","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2020,7,1]]},"reference":[{"key":"47_CR1","doi-asserted-by":"crossref","unstructured":"Sicaire, A.-G., Fine, F., Vian, M., Chemat, F.: HACCP and HAZOP in ultrasound food processing. In: Handbook of Ultrasonics and Sonochemistry, pp. 1\u201319 (2015)","DOI":"10.1007\/978-981-287-470-2_68-1"},{"key":"47_CR2","doi-asserted-by":"publisher","first-page":"142","DOI":"10.1016\/j.trac.2018.07.024","volume":"107","author":"B Bianchi","year":"2018","unstructured":"Bianchi, B., Giannetto, M., Careri, M.: Analytical systems and metrological traceability of measurement data in food control assessment. Trends Anal. Chem. 107, 142\u2013150 (2018)","journal-title":"Trends Anal. Chem."},{"key":"47_CR3","doi-asserted-by":"publisher","first-page":"432","DOI":"10.1590\/1678-992x-2017-0040","volume":"75","author":"A Bortoletto","year":"2018","unstructured":"Bortoletto, A., Silvello, G., Alcarde, A.: Good manufacturing practices, hazard analysis and critical control point plan proposal for distilleries of cachaca. Sci. Agricola 75, 432\u2013443 (2018)","journal-title":"Sci. Agricola"},{"issue":"1","key":"47_CR4","first-page":"69","volume":"11","author":"N Bouranta","year":"2019","unstructured":"Bouranta, N., Psomas, E., Vouzas, F.: The effect of service recovery on customer loyalty: the role of perceived food safety. Int. J. Qual. Serv. Sci. 11(1), 69\u201386 (2019)","journal-title":"Int. J. Qual. Serv. Sci."},{"issue":"4","key":"47_CR5","doi-asserted-by":"publisher","first-page":"759","DOI":"10.1108\/BFJ-10-2016-0484","volume":"119","author":"R Bradford-Knox","year":"2017","unstructured":"Bradford-Knox, R.: Approaches to and the management of the audit process in the food industry. Brit. Food J. 119(4), 759\u2013770 (2017)","journal-title":"Brit. Food J."},{"key":"47_CR6","doi-asserted-by":"crossref","unstructured":"de Oliveira, C.A.F., da Cruz, A.G., Tavolaro, P., Corassin, C.H.: Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point (HACCP). Antimicrob. Food Packag. 129\u2013139 (2016)","DOI":"10.1016\/B978-0-12-800723-5.00010-3"},{"issue":"4","key":"47_CR7","first-page":"396","volume":"17","author":"A Certa","year":"2018","unstructured":"Certa, A., Enea, M., Galante, G.M., Izquierdo, J., La Fata, C.M.: Food safety risk analysis from the producers perspective: prioritisation of production process stages by HACCP and TOPSIS. Int. J. Manag. Decis. Making 17(4), 396\u2013414 (2018)","journal-title":"Int. J. Manag. Decis. Making"},{"key":"47_CR8","doi-asserted-by":"publisher","first-page":"166","DOI":"10.1016\/j.foodpol.2018.07.003","volume":"79","author":"R Chen","year":"2018","unstructured":"Chen, R., Hartarska, V., Wilson, N.: The causal impact of HACCP on seafood imports in the US: an application of difference-in-differences within the gravity model. Food Policy 79, 166\u2013178 (2018)","journal-title":"Food Policy"},{"key":"47_CR9","doi-asserted-by":"crossref","unstructured":"Fajardo-Guerrero, M., Rojas-Quintero, C., Chamorro-Tobar, I., Zambrano, C., Sampedro, F., Carrascal-Camacho, A.K.: Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia. Food Sci. Technol. Int. (2019)","DOI":"10.1177\/1082013219864746"},{"key":"47_CR10","unstructured":"Tian, F.: A quality and safety control system for China\u2019s dairy supply chain based on HACCP & GS1. In: 2016 13th International Conference on Service Systems and Service Management (ICSSSM) (2016)"},{"key":"47_CR11","unstructured":"Tian, F.: A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things (2017)"},{"key":"47_CR12","doi-asserted-by":"publisher","first-page":"94","DOI":"10.1016\/j.cofs.2017.11.003","volume":"17","author":"F Moran","year":"2017","unstructured":"Moran, F., Moran, C., Keener, K., Cullen, P.: Facilitating smart HACCP strategies with process analytical technology. Curr. Opin. Food Sci. 17, 94\u201399 (2017)","journal-title":"Curr. Opin. Food Sci."},{"issue":"11","key":"47_CR13","doi-asserted-by":"publisher","first-page":"2676","DOI":"10.1108\/BFJ-02-2016-0057","volume":"118","author":"S Galstyan","year":"2016","unstructured":"Galstyan, S., Harutyunyan, T.: Barriers and facilitators of HACCP adoption in the Armenian dairy industry. Br. Food J. 118(11), 2676\u20132691 (2016)","journal-title":"Br. Food J."},{"issue":"3","key":"47_CR14","doi-asserted-by":"publisher","first-page":"509","DOI":"10.1016\/j.jfda.2015.02.005","volume":"23","author":"T Hung","year":"2015","unstructured":"Hung, T., Liu, Ch., Peng, I., Chi, H., Yu, R., Cheng, K.: The implementation of a hazard analysis and critical control point management system in a peanut butter ice cream plant. J. Food Drug Anal. 23(3), 509\u2013515 (2015)","journal-title":"J. Food Drug Anal."},{"key":"47_CR15","doi-asserted-by":"publisher","first-page":"54","DOI":"10.1016\/j.meatsci.2015.12.008","volume":"114","author":"I Tomasevic","year":"2016","unstructured":"Tomasevic, I., Kuzmanovi\u0107, J., An\u0111elkovi\u0107, A., Sara\u010devi\u0107, M., Stojanovi\u0107, M.M., Djekic, I.: The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. Meat Sci. 114, 54\u201357 (2016)","journal-title":"Meat Sci."},{"key":"47_CR16","doi-asserted-by":"publisher","first-page":"131","DOI":"10.1016\/j.foodcont.2015.07.028","volume":"60","author":"I Djekic","year":"2016","unstructured":"Djekic, I., Kuzmanovi\u0107, J., An\u0111elkovi\u0107, A., Sara\u010devi\u0107, M., Stojanovi\u0107, M.M., Toma\u0161evi\u0107, I.: Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control 60, 131\u2013137 (2016)","journal-title":"Food Control"},{"issue":"9","key":"47_CR17","doi-asserted-by":"publisher","first-page":"1920","DOI":"10.1108\/IJQRM-11-2017-0236","volume":"35","author":"M Kharub","year":"2018","unstructured":"Kharub, M., Limon, S., Sharma, R.: The application of quality tools in effective implementation of HACCP. Int. J. Qual. Reliab. Manag. 35(9), 1920\u20131940 (2018)","journal-title":"Int. J. Qual. Reliab. Manag."},{"key":"47_CR18","doi-asserted-by":"publisher","first-page":"1079","DOI":"10.1016\/j.profoo.2011.09.161","volume":"1","author":"E Kokkinakis","year":"2011","unstructured":"Kokkinakis, E., Kokkinaki, A., Kyriakidis, G., Markaki, A., Fragkiadakis, G.: HACCP implementation in local food industry: a survey in Crete, Greece. Procedia Food Sci. 1, 1079\u20131083 (2011)","journal-title":"Procedia Food Sci."},{"issue":"3","key":"47_CR19","doi-asserted-by":"publisher","first-page":"391","DOI":"10.1016\/j.jfda.2013.09.049","volume":"22","author":"J Lu","year":"2014","unstructured":"Lu, J., Jackson, P.X., Cheng, K., Chang, Ch., Liu, Ch.: The implementation of HACCP management system in a chocolate ice cream plant. J. Food Drug Anal. 22(3), 391\u2013398 (2014)","journal-title":"J. Food Drug Anal."},{"issue":"4","key":"47_CR20","doi-asserted-by":"publisher","first-page":"e00297","DOI":"10.1016\/j.heliyon.2017.e00297","volume":"3","author":"A Oyarzabal","year":"2017","unstructured":"Oyarzabal, A., Rowe, E.: Evaluation of an active learning module to teach hazard and risk in hazard analysis and critical control points (HACCP) classes. Heliyon 3(4), e00297 (2017)","journal-title":"Heliyon"},{"issue":"2","key":"47_CR21","doi-asserted-by":"publisher","first-page":"179","DOI":"10.1007\/s40093-017-0160-z","volume":"6","author":"J Pardo","year":"2017","unstructured":"Pardo, J., Zied, D., Ort\u00ed, M., Pe\u00f1aranda, J., G\u00f3mez, C., Pardo, A.: Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom. Recycl. Org. Waste Agric. 6(2), 179\u2013188 (2017)","journal-title":"Recycl. Org. Waste Agric."},{"issue":"12","key":"47_CR22","doi-asserted-by":"publisher","first-page":"2653","DOI":"10.1108\/BFJ-01-2017-0018","volume":"119","author":"Y Politis","year":"2017","unstructured":"Politis, Y., Krokos, F., Papadakis, I.: Categorization of control measures in food safety management systems. Br. Food J. 119(12), 2653\u20132683 (2017)","journal-title":"Br. Food J."},{"issue":"3","key":"47_CR23","doi-asserted-by":"publisher","first-page":"294","DOI":"10.1108\/TQM-01-2014-0004","volume":"27","author":"M Schr\u00f6der","year":"2015","unstructured":"Schr\u00f6der, M., Schmitt, S., Schmitt, R.: Design and implementation of quality control loops: strategies to reach stable business processes. The TQM J. 27(3), 294\u2013302 (2015)","journal-title":"The TQM J."},{"issue":"10","key":"47_CR24","doi-asserted-by":"publisher","first-page":"1541","DOI":"10.1108\/IJOPM-11-2015-0666","volume":"37","author":"H Song","year":"2017","unstructured":"Song, H., Turson, R., Ganguly, A., Yu, K.: Evaluating the effects of supply chain quality management on food firms\u2019 performance: the mediating role of food certification and reputation. Int. J. Oper. Prod. Manag. 37(10), 1541\u20131562 (2017)","journal-title":"Int. J. Oper. Prod. Manag."},{"issue":"4","key":"47_CR25","doi-asserted-by":"publisher","first-page":"553","DOI":"10.1108\/00070701211219568","volume":"114","author":"J Mei Soon","year":"2012","unstructured":"Mei Soon, J., Manning, L., Paul Davies, W., Baines, R.: Fresh produce-associated outbreaks: a call for HACCP on farms? Br. Food J. 114(4), 553\u2013597 (2012)","journal-title":"Br. Food J."},{"key":"47_CR26","doi-asserted-by":"publisher","first-page":"7","DOI":"10.1186\/s12284-018-0198-1","volume":"11","author":"X Li","year":"2018","unstructured":"Li, X., Wu, L., Geng, X., et al.: Deciphering the environmental impacts on rice quality for different rice cultivated areas. Rice 11, 7 (2018)","journal-title":"Rice"}],"container-title":["Advances in Intelligent Systems and Computing","Advances in Manufacturing, Production Management and Process Control"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/978-3-030-51981-0_47","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,8,29]],"date-time":"2020-08-29T10:17:58Z","timestamp":1598696278000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/978-3-030-51981-0_47"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020]]},"ISBN":["9783030519803","9783030519810"],"references-count":26,"URL":"https:\/\/doi.org\/10.1007\/978-3-030-51981-0_47","relation":{},"ISSN":["2194-5357","2194-5365"],"issn-type":[{"type":"print","value":"2194-5357"},{"type":"electronic","value":"2194-5365"}],"subject":[],"published":{"date-parts":[[2020]]},"assertion":[{"value":"1 July 2020","order":1,"name":"first_online","label":"First Online","group":{"name":"ChapterHistory","label":"Chapter History"}},{"value":"AHFE","order":1,"name":"conference_acronym","label":"Conference Acronym","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"International Conference on Applied Human Factors and Ergonomics","order":2,"name":"conference_name","label":"Conference Name","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"San Diego, CA","order":3,"name":"conference_city","label":"Conference City","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"USA","order":4,"name":"conference_country","label":"Conference Country","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"2020","order":5,"name":"conference_year","label":"Conference Year","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"16 July 2020","order":7,"name":"conference_start_date","label":"Conference Start Date","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"20 July 2020","order":8,"name":"conference_end_date","label":"Conference End Date","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"ahfe2020","order":10,"name":"conference_id","label":"Conference ID","group":{"name":"ConferenceInfo","label":"Conference Information"}},{"value":"http:\/\/ahfe2020.org\/","order":11,"name":"conference_url","label":"Conference URL","group":{"name":"ConferenceInfo","label":"Conference Information"}}]}}